Broccoli & Cheddar Crustless Mini Quiches

I’m on a bit of a mini kick lately. And a breakfast kick.  And a yummy things that make my morning happier kick.

These mini quiches are not only adorable, but are a perfect idea for breakfast as it allows you to squeak some veg in the morning hours, which I’m always trying to do.

Broccoli & Cheddar Crustless Mini Quiches
Serves 2
Just the Tip / Inspired by Cooking with My Kid

Here’s what I used:

  • 2 whole eggs
  • 3 egg whites
  • 1/4 cup half and half (or milk)
  • 1/3 cup 50% shredded cheddar
  • 2 tbsp RF sharp yellow cheddar
  • 1 cup fresh broccoli florets, cut into small pieces
  • fresh pepper & sea salt

Here’s what I did:

  1. Preheat the oven to 350.
  2. Bring a medium pot of water to a boil, and blanch the broccoli in boiling water, drain, and cool.
  3. Whisk together the eggs, whites, and half and half together in a large bowl. Stir in the 50% cheese, and a pinch of salt and pepper. Spray a couple of ramekins with nonstick cooking spray, and divide the egg mixture among the 2 ramekins.
  4. Bake for 20 minutes, then sprinkle with sharp yellow cheddar…
  5. And bake for another 15 minutes or until they begin to brown.
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